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Characterisation of Lees and Novel Uses for Yeast Lees to Create New Wine Styles

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Characterisation of Lees and Novel Uses for Yeast Lees to Create New Wine Styles Characterisation of lees and Novel uses for Yeast Lees to Create New Wine Styles. A thesis presented in fulfilment of the requirements for the degree of Doctor of Philosophy Yuanyuan Wang BSc (Food Science, Nutrition and Technology), Sichuan University MSc (Food Science and Technology) China Agriculture University The University of Adelaide School of Agriculture, Food and Wine January 2014 Table of Contents Abstract............................................................................................................................... iv Declaration........................................................................................................................ vii Acknowledgements........................................................................................................... viii Abbreviations...................................................................................................................... x Figures, Schemes and Tables.......................................................................................... xiii CHAPTER 1: INTRODUCTION................................................................................. 1 1.1 General Introduction................................................................................................... 1 1.2 The Road to Viticulture and Oenology in Australia................................................... 2 1.3 The Global History and Significance of Wines Aged on Lees................................... 6 1.4 Recent Attitudes of the Australian Wine Industry on Utilising Lees Contact during Red Wine Production.................................................................................................. 7 1.5 The Production of Lees during Winemaking.............................................................. 11 1.6 Overall Influences of Lees Ageing on Finished Wines.............................................. 14 1.7 The Mechanism and Process of Yeast Autolysis........................................................ 15 1.8 Effects of pH and Temperature on Autolysis............................................................. 19 1.9 Lees and Oak.............................................................................................................. 19 1.10 Lees and MLF........................................................................................................... 19 1.11 Effect of Yeast Strain, added -Glucanases and IDY Preparations......................... 20 1.12 Influence of Yeast Autolysis on Various Compounds Released into the Wine Medium.................................................................................................................... 22 1.12.1 Effect of Lees on Volatiles.................................................................................... 22 1.12.2 Lees and Lipid Content.......................................................................................... 25 1.12.3 Importance of Polysaccharides and Mannoproteins Released by Lees................. 26 1.12.4 Release of Nitrogen Compounds during Lees Exposure....................................... 26 1.13 Overall Sensory Attributes....................................................................................... 29 1.14 Lees and Colour........................................................................................................ 29 1.15 Potential Faults Arising from Lees Exposure........................................................... 30 1.16 Lees and Its Ability to Remove Unwanted Compounds in Wine............................. 31 1.17 Present and Potential Future Exploitation of Lees................................................... 32 1.18 Thesis Aims.............................................................................................................. 33 i CHAPTER 2: TWO YEAR EXOGENOUS ENZYME ADDITION LEES TRIAL 35 2.1 Wine Making Protocol for Chardonnay and Pinot Noir, 2010................................... 36 2.1.1 Production of the Chardonnay Experimental Wines, 2010..................................... 37 2.1.2 Production of the Pinot Noir Experimental Wines, 2010........................................ 41 2.2 Analyses of the Exogenous Enzyme Addition Lees Trial Wines............................... 44 2.2.1 Effect of Lees on MLF Rate for the Chardonnay Wines......................................... 44 2.2.2 Lees Concentrations and SEM Morphology of Yeast in Finished Bottled Wines.. 46 2.2.3 Total Glucidic Colloids and Bentonite Fining Tests............................................... 49 2.2.4 Colour Changes of All Lees Treated Wines Over Time.......................................... 53 2.2.5 Measuring the Viscosity of Several of the Lees Exposed Wines............................ 59 2.2.6 Measuring the Concentrations of Certain Metals in the Lees Exposed Wines........ 62 2.2.7 Checking Enzyme β-Glucanase Activity and Stability........................................... 65 2.3 Chapter Two Summary............................................................................................... 67 CHAPTER 3: MICROWAVES - A POSSIBLE WAY TO ACCELERATE THE EFFECTS OF YEAST AUTOLYSIS............................................................................ 74 3.1 General Introduction................................................................................................... 74 3.2 Use of Microwaves to Accelerate Yeast Autolysis..................................................... 74 3.3 Preparation of Wine Samples with Lees That Had Been Exposed to Microwaves or Thermal Treatment...................................................................................................... 75 3.4 Descriptive Sensory Assessment of the Wine Samples Exposed to Microwaved or Heated Lees.............................................................................................................. 77 3.4.1 Training of the DA Panel......................................................................................... 77 3.4.2 Results...................................................................................................................... 80 3.4.2.1 Changes in Total Soluble Proteins, Glucidic Colloids and Free Radical Scavenging Ability................................................................................................ 80 3.4.2.2 TEM Results......................................................................................................... 81 3.5 Descriptive Sensory Assessment................................................................................ 85 3.6 Chapter Conclusions................................................................................................... 89 CHAPTER 4: COMMERCIAL IDY PREPARATIONS - THEIR EFFECTIVENESS AND DIVERSITIES.................................................................... 90 4.1 General Introduction.................................................................................................. 90 ii 4.2 Regulation on the use of IDY Preparations in Winemaking..................................... 92 4.3 Preparation of IDY Products...................................................................................... 92 4.4 Applications of Specific IDY Preparations in Winemaking and Their Effects on the Wine..................................................................................................................... 94 4.4.1 Effects on Fermentations........................................................................................ 94 4.4.2 Effects of IDY on Volatile Aroma Compounds..................................................... 96 4.4.3 Polysaccharides from IDY – Their Effect on Red Wine Colour and Astringency. 98 4.4.4 Other Effects of IDY on a Wines Organoleptic Properties.................................... 100 4.4.5 IDY Rich in Glutathione and Oxidation of White Wines....................................... 100 4.5 Comparison of Ten Commercial IDY Preparations on a Chardonnay Wine after 1 Month of Exposure................................................................................................. 102 4.6 Preparation of the Chardonnay Wines with Added IDY Preparations...................... 106 4.7 Analysis of the Change in Polysaccharides, Total Soluble Proteins and Colour of the Chardonnay Wines with Added IDY.................................................................. 107 4.8 Preparation of the Model Wines with Added IDY Preparations............................... 113 4.9 Results of the Browning Inhibition Studies for the Ten Commercial IDY Preparations in Model Wine...................................................................................... 117 4.10 Chapter Conclusions and Future Directions............................................................ 125 CHAPTER 5: EXPERIMENTAL............................................................................... 129 5.1 General Experimental Methods for Chapter 2.......................................................... 129 5.2 General Experimental Methods for Chapter 3.......................................................... 135 5.3 General Experimental Methods for Chapter 4.......................................................... 140 References...................................................................................................................... 146 iii Abstract When wine is aged on lees, the process of lees autolysis causes the release of a range of constituents including mannoproteins, polysaccharides, amino acids and fatty acids
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